Macaroni and Cheese: Sweet Butter Braised Maine Lobster with Creamy Lobster Broth and Orzo Enriched with Mascarpone Cheese

1. 1

   Place the lobster broth in a saucepan and bring it to a simmer.

2. 2

   Reduce the broth to a sauce consistency, about 1 cup.

3. 3

   Set aside in the pan.

4. 4

   Cook the orzo as you would pasta, in lightly salted water until just barely cooked.

5. 5

   Pour the cooked pasta into a strainer to drain and rinse under cold water.

6. 6

   Shake the strainer to remove excess water and add the cooked orzo to the lobster broth.

7. 7

   Heat the orzo and lobster broth.

8. 8

   Bring to a simmer.

9. 9

   Add the mascarpone and season with salt to taste.

10. 10

    Let it simmer for 1 minute, then remove the pan from the heat and keep warm.

11. 11

    Meanwhile, place the lobster pieces in one layer in a saucepan.

12. 12

    Pour in the Beurre Monte; the lobster should be almost covered.

13. 13

    Heat gently to warm the lobster.

14. 14

    To serve, stir the chives into the orzo.

15. 15

    Pipe a circle of coral oil in the bottom of each serving dish.

16. 16

    Place about 1/3 cup of orzo in the center of the oil, allowing it to spread the oil out into a larger circle.

17. 17

    Arrange a piece of lobster tail and claw in the center of the orzo and top each serving with a Parmesan crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.